Coconut Relish (Sri Lankan Pol Sambol)

srilankan-polsambol Sri Lankan pol sambol is a coconut relish that is served with just about everything. I love everything about this and it is very tasty on its own. This hits every note on the palate, sweetness from the coconut, sour from the lime, heat from the red chilies, umami from the shallots and Maldive fish. Coconuts are an abundant ingredient and used in most Sri Lankan dishes in one form or another. You must use freshly grated coconut for this recipe to appreciate it. Investing in a cocunt grater is well worth the price.

1 coconut, freshly grated
5 dried chilies
6 small shallots
2 limes, freshly juiced
1 tsp. Maldive fish
kosher salt

Using a mortar and pestle make a paste with the dried chilies and a pinch of salt.

In a bowl, mix together the shallots, coconut, and chili paste.

Add the Maldive fish if using. Add the fresh lime juice. Add kosher or sea salt.

Mix everything together and taste, adjust as your palate dictates. The end result should be sweet, sour, savoury, hot, and a heavenly bite.

Makes 4 servings.